Glad you enjoyed the video. Thanks for watching!

We're still fine-tuning the recipes so no release date yet. We'll be sure to announce it when they're ready!

You can find similar ones at most farm and tractor supply stores.

It probably does!

We think so! Gateways are trusted by most pitmasters on the competition circuit and have won numerous awards.

Thanks so much! We appreciate your support!

Everyone in our office agrees. Smashed is where it's at!

Hot and fast is the best!

Glad you're enjoying the content! We've got more in the works!

The flavor you get on smashed is hard to beat!

After the rest, the point and the flat were separated.

We're still working on getting the recipe dialed in just right. Stay tuned!

Thanks for watching and we sure appreciate the support!

Thanks so much for the support! Glad you're enjoying the videos.

We wrap meat side up to keep that bark nice and crispy. But it's really a personal preference thing if you go meat up or down.

Gateway Drums do make the cooking process easier and faster. But you can still get some great-tasting pulled pork from just about any pit!

It will vary depending on how much you fill your charcoal basket. But generally it'll be about 18 to 24 inches.

Hot and fast at 300 degrees!

Pellet smokers typically don't do well with hot and fast. We recommend sticking with low and slow on those cookers!

@@BluesHogNation lol..I tried it today on my Pellet smoker with oak and cherry. I did the injection method w some Dizzy Pig Raging River and wild hog seasoning and Beef Consommé early this morning at 7am. Started at 9:30-10am set at 275 and came off at 4:00@ 205 degrees. I will let it sit till 6pm supper time. When I pulled it off it was Jiggly like yours and hopefully will taste close to the same. I will let you know. I will order some Bold and Beefy for next time. Thanks for the help.

Sounds great!

I think YOU'VE been in the smoker, lol! The temp doesn't lie; 212 is as far from raw as you can get. That looks awesome!

@@chrisjamessfsd lol I mean when he started the video the brisket looked mangled and oddly shaped. Looked good cooked of course.

@@jeffneilson510 LMAO! OK, I see that now...hence why you said (Raw), as in, precooked in the most literal fashion possible! My bad! ;-) 🤘

@jeffneilson510 Yes, it was a weirdly shaped brisket. But it still tasted great!

Just to avoid any confusion!

We didn't use any wood for this cook, just our natural lump charcoal. Yes, we always run 300 on the Gateway Drum Smokers!

Thanks.. when will we get to buy some of that wing sauce?

It will vary depending on how short you trim your ribs, but the end of the rack will be about 4 or 5 inches above the charcoal.

@@BluesHogNation thanks

After grilling, the steaks were braised for about an hour in the sauce/beer mixture, and then grilled for just a few minutes on each side to set the sauce. Braising the pork steaks makes them more tender and adds flavor.

@@BluesHogNation Seemed longer even though they look perfect.

Thanks so much for the support! We really appreciate it!

@Hschlick84, the minimal amount of high fructose corn syrup in our sauces is an ingredient within an ingredient. High fructose corn syrup is an ingredient in ketchup, for example. Our recipes already contain real sugar in them as well.

@@BluesHogNation thanks for the response. I will continue to buy your sauces, they're great! Would love to see them more at Walmart and Kroger brand stores.

@Hschlick84, we really appreciate your support! We're continuing to work with both Walmart and Kroger to expand our retail presence in their stores. Stay tuned for more!

@BinaPgh412, thanks for your support! We really appreciate it. While you're at Walmart, be sure to stop by the garden center and check out our rubs and charcoal!

@@BluesHogNation I definitely will, I didn’t know about that!